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Hindi Research Article, J Food Nutr Disor Vol: 3 Issue: 3
Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour
| Azhari A Mohammed Nour1, Isam A Mohamed Ahmed2,3 and Elfadil E Babiker4* | |
| 1Department of Nutrition and Food Technology, Faculty of Science and Technology, Omdurman Islamic University, Omdurman, Sudan | |
| 2Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum, Shambat 14413, Sudan | |
| 3Arid Land Research Center, Tottori University, Japan | |
| 4Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi Arabia | |
| Corresponding author : Elfadil E. Babiker Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Kingdom of Saudi Arabia Email: ebabiker.c@ksu.edu.sa |
|
| Received: February 20, 2014 Accepted: June 02, 2014 Published: June 09, 2014 | |
| Citation: Nour AAM, Ahmed IAM, Babiker EE (2014) Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour. J Food Nutr Disor 3:3. doi:10.4172/2324-9323.1000141 |
Abstract
Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour
Millet flour was supplemented with different levels (5, 10, and 15%) of moringa seed cake or fenugreek defatted seeds flour. The effect of supplementation on chemical composition and sensory characteristics was investigated. Supplementation of the flour with different levels moringa seed cake significantly (P ≤ 0.05) increased the dry matter, ash, crude protein, and fiber contents while the oil, carbohydrate contents and total energy were significantly (P ≤ 0.05) decreased compared to raw flour.
